by Diana Rattray
This simple traditional colcannon is a delicious way to elevate ordinary mashed potatoes. This is one of my favorite spins on mashed potatoes because of the added color, flavor, and texture. I like to use cabbage in the dish, but it is fantastic with kale as well.
Colcannon is a rustic, comforting dish that is associated with Irish cuisine. It is typically made by mashing potatoes, cooking kale or cabbage in butter, and then combining the two with milk or cream. The dish often includes green onions, leeks, or onions. It can be served hot, cold, or at room temperature, and is often accompanied by a generous pat of butter melted on top.
Colcannon History
Colcannon is a traditional Irish dish usually made with mashed potatoes, kale or cabbage, milk or cream, butter, and green onions. The dish is often served as a side dish with meat or fish, and it’s an excellent dish for a St. Patrick’s day dinner.
The name “colcannon” comes from the Gaelic term “cál ceannann,” which means “white-headed cabbage.” While the exact origin of the dish is unknown, it is believed to have been a peasant dish that originated in rural Ireland in the 17th or 18th century.
Colcannon remains a popular dish in Ireland and is also enjoyed in other parts of the world, particularly in areas with a strong Irish heritage. Along with boxty, soda bread, coddle, and Irish stew, colcannon is a beloved part of Irish culinary tradition.
How to Make Colcannon
Cut the potatoes into 2-inch chunks. I like high-starch russets for colcannon, but medium-starch Yukon Gold potatoes are fine as well.
Put the potatoes in a saucepan, cover with cold water, and bring to a boil. Drain them in a colander.
If you have a ricer, rice the potatoes into a large bowl. Alternatively, transfer them to a bowl and mash them with a potato masher.
While the potatoes are cooking, sauté the green onion (white parts) and cabbage in butter (or a vegan substitute) until tender. Add the tops of the green onions last so they retain their color. If you like a smoother mash, you can process the cabbage mixture in a food processor or blender with some of the milk until chopped more finely.
Add the chopped or blended cooked cabbage mixture to the bowl with the potatoes.
Mash with butter and milk or half-and-half and taste for seasonings. You can substitute with a non-dairy milk and butter for vegan colcannon.
Transfer the colcannon to a serving bowl and enjoy!
Dairy: I use unsalted butter and half-and-half. You could use whole milk instead of half-and-half, or combine equal amounts of whole milk and heavy cream. For vegan colcannon, use a vegan butter and your choice of non-dairy milk, such as soy milk, almond milk, or oat milk.
Colcannon Variations
There are many variations of colcannon that can be made depending on personal taste and regional preferences. Here are some examples of variations on a typical colcannon recipe:
Bacon Colcannon: Add crispy bacon bits to the mashed potato and cabbage (or kale) mixture for extra flavor and texture.
Colcannon with Leeks: Replace the scallions with sautéed leeks for a milder flavor.
Cheesy Colcannon: Mix grated cheddar cheese or other melty cheese into the mashed potato mixture for a gooey, cheesy version of colcannon.
Colcannon with Spinach or Chard: Replace the kale or cabbage with fresh spinach leaves or chard for a lighter, more delicate flavor.
Vegan Colcannon: Use plant-based milk and butter substitutes for a vegan-friendly version of colcannon.
Colcannon with Carrots: Add chopped cooked carrots to the mashed mixture for extra color and sweetness.
Colcannon With Roasted Garlic: Roast a head of garlic and squeeze the softened garlic out into the potatoes before mashing.
How to Store Leftovers
- Refrigerate colcannon in an airtight container and eat it within 3 to 4 days.
- When reheating colcannon, be sure to heat it thoroughly to an internal temperature of at least 165°F (74°C) to ensure that it is safe to eat. Reheat colcannon in the microwave or on the stovetop, stirring occasionally, until heated through.
- Colcannon may be frozen, but the texture and flavor might change slightly after defrosting. To freeze it, transfer it to a freezer container or resealable bag. Label the container with the name and date and freeze for up to 3 months. Defrost the colcannon in the fridge overnight.
Traditional Colcannon Recipe
Colcannon is a traditional Irish dish of mashed potatoes and cabbage. Upgrade your everyday mashed potatoes!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Potatoes, Side Dish
- Cuisine: Irish
Ingredients
- 3 pounds russet potatoes, (baking potatoes, about 4 large)
- Salt, to taste
- 8 tablespoons (4 ounces) unsalted butter, divided
- 4 cups (12 to 16 ounces) chopped cabbage
- 4 green onions, thinly sliced, white and light green separated from green
- 3/4 to 1 cup half-and-half or whole milk
- Freshly ground black pepper, to taste
Instructions
- Peel the potatoes and slice them into 2-inch to 3-inch chunks.
- Put the potatoes in a large saucepan and cover with cold water, at least 1 inch above the potatoes. Add 1 tablespoon of salt, and bring to a boil over high heat.
- Reduce the heat to medium-low, cover the pan, and boil the potatoes until they are fork-tender, about 20 minutes. Drain in a colander.
- If you have a ricer, rice them into a large bowl. Otherwise, put them in the bowl and mash with a potato masher.
- Meanwhile, melt 6 tablespoons of the butter in a large saucepan or sauté pan over medium heat.
- Add the white parts of the green onions to the pan and cook for 1 minute. Add the cabbage and cook, stirring frequently, until tender, about 5 to 7 minutes. Add the sliced green onion tops and continue to cook for 2 minutes.
- Optionally, transfer the cabbage to a blender or food processor with about 1/2 cup of the half-and-half or milk and pulse it until it is chopped more finely but still has texture.
- Add the cooked cabbage mixture to the potatoes along with the remaining 2 tablespoons of butter. Taste for salt and pepper, and mash, adding more half-and-half or milk, as desired.
